Sheet-Pan Honey-Sriracha Vegan Chicken with Roasted Green Beans & Carrots
Enjoy a quick, flavorful vegan sheet-pan dinner featuring plant-based chicken tossed in a sweet and spicy honey-sriracha glaze, with perfectly roasted green beans and carrots. Perfect for busy weeknights and ready in under 20 minutes!
- 12 oz vegan chicken strips
- 2 cups green beans, trimmed
- 2 cups carrots, sliced into sticks
- 2 tbsp olive oil
- 2 tbsp maple syrup or vegan honey substitute
- 1.5 tbsp sriracha sauce
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp sesame seeds (optional, for garnish)
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Instructions
Preheat your oven to 450°F and line a sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, toss the green beans and carrots with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread them evenly on half of the sheet pan.
⏱️ 1 minuteIn the same bowl, toss vegan chicken strips with remaining olive oil, maple syrup (or vegan honey), and sriracha. Arrange on the other half of the sheet pan.
⏱️ 1 minuteRoast for 12 minutes, flipping vegan chicken halfway through, until vegetables are tender and chicken is heated through.
⏱️ 12 minutes 🌡️ 450°FSprinkle with sesame seeds if desired and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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